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Cumin Oil

Cumin Oil Basic information
Product Name:Cumin Oil
Synonyms:Oils,cumin;oils,cuminumcyminum;CUMIN OIL;FEMA 2340;CUMINUM CYMINUM (CUMIN) SEED OIL;Cuminoil/Cuminumcymicum;Cuminseed;CUMINOIL,FCC
CAS:8014-13-9
MF:
MW:0
EINECS:616-945-2
Product Categories:
Mol File:Mol File
Cumin Oil Structure
Cumin Oil Chemical Properties
density 0.925 g/mL at 25 °C
refractive index n20/D1.505
FEMA 2340 | CUMIN (CUMINUM CYMINUM L.)
Fp 53℃
form liquid
Odorat 100.00 %. cumin
Odor Typespicy
EPA Substance Registry SystemCumin oil (8014-13-9)
Safety Information
Hazard Codes Xn,N
Risk Statements 10-36/37/38-43-51/53-65
Safety Statements 24/25-36/37/39-61-62
RIDADR UN 1993C 3 / PGIII
WGK Germany 2
RTECS GS1305000
Hazardous Substances Data8014-13-9(Hazardous Substances Data)
toxicityThe acute oral LD50 value in rats was reported as 2.5 ml/kg (2.0-3.1 ml/kg) (Shelanski, 1972). The acute dermal LD50 value in rabbits was reported as 3.56 ml/kg (2.92-4.35 ml/kg) (Shelanski, 1972).
MSDS Information
Cumin Oil Usage And Synthesis
Chemical PropertiesThe oil is obtained by steam distillation of the finely comminuted seeds in average yields of about 3%. Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness is one of the characteristics of cumin oil and is difficult to reproduce artificially with cumin aldehyde.
Chemical PropertiesCumin oil is produced from the ripe fruits (seeds) of Cuminum cyminum L. (Apiaceae). It is a clear brown liquid with a powerful diffusive green-spicy, slightly fatty odor and a spicy herbaceous green-fatty, slightly pungent flavor.
d2020 0.900–0.940; n20D 1.490–1.5150; α20D +1 ° to +9 °; solubility 1 vol inmax. 8 vol 80% ethanol; carbonyl value corresponding to a calculated content of 45–58% of cuminaldehyde.
Cumin oil is produced mainly in India and in smaller quantities in Egypt, Morocco, and Iran. Annual production quantities may be ±10 t. It is used in very small amounts in green aldehydic fragrance compositions and for flavoring seasonings, pickles, meat sauces of oriental and Asian types.
In addition to somemonoterpene hydrocarbons, the main constituents that also determine the sensory properties are cuminaldehyde (15–46%), p-1,3-menthadien-7-al (2.8–22%), and p-1,4-menthadien-7-al ( 1.5–16%).


Physical propertiesThe oil is a yellow-amber liquid that tends to darken on aging. The oil is quite sensitive to daylight, air, moisture and metals as well as alkali.
OccurrenceFound in the seeds of Cuminum cyminum L. (Fam. Umbelliferae).
PreparationBy steam distillation of the crushed dried fruit of Cuminum cyminum L.
DefinitionExtractives and their physically modified derivatives. Cuminum cyminum, Umbelliferae.
Essential oil compositionThe volatile oil is primarily composed of cuminaldehyde (up to 60%). Besides cuminaldehyde, it also contains α- and β-pinene, p-cymene, β-phellandrene and cuminyl alcohol.
Safety ProfileModerately toxic by ingestion and skin contact. A skin irritant. Mutation data reported. When heated todecomposition it emits acrid smoke and irritating fumes.
Cumin Oil Preparation Products And Raw materials
Cumin Aluminum acetylacetonate Angelica oil TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)EUROPIUM(III) Tris(2,4-pentanedionato)chroMiuM(III) DICHLORO(ETHYLENEDIAMINE)PLATINUM(II) CORIANDER SEED OIL COTTONSEED OIL SALCOMINE 2,4-PENTANEDIONE, SILVER DERIVATIVE Tosylmethyl isocyanide COBALT(II) ACETYLACETONATE Cupric acetylacetonate OILSEED Cumin Oil Ferric acetylacetonate COBALT ETHYLENE DIAMINE CHLORIDE TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)DYSPROSIUM(III)
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